Monday, February 05, 2007

Munchie Mondays: Cindy's Quiche

Sorry no picture this week. We ate the quiche already. :(
But, it was damn good. Friends who have had it before really like the addition of feta.
Once again, exact measurements on the veggies and cheese aren't necessary. That's the beauty of how I cook. The eggs however are important. You need at least 4.

Cindy's Quiche (makes 6 servings)

1 prepared pastry crust
5 eggs
1 cup of heavy whipping cream
1 tsp pepper
1/2 tsp of garlic salt

1 small onion diced
1 bag of baby spinach
1/3 cup of sun dried tomatoes chopped coarsely
1/2 cup of artichoke hearts drained and chopped coarsely
1/2 cup of sliced mushrooms
2 cups of grated swiss cheese
1/2 cup of crumbled feta

Heat oven to 400 degrees
Wilt baby spinach by placing in bowl, covering and heating in microwave for 1 minute.

Place pastry crust into 9inch pie plate, flute edges and set aside on top of a large cookie sheet to catch spillage.

In a large bowl whisk eggs with heavy cream, salt and pepper until light and fluffy. Layer vegetables with cheese inside pastry. I tend to put the artichoke hearts up near the top and then spread a layer of sun dried tomatoes for color purposes, but it really doesn't matter. Just be sure cheese and veggies are evenly distributed within pie pan. Pour egg mixture over filling.

Stick inside hot over. Let bake for 15 minutes and then reduce temperature to 350 degrees and allow to bake for an additional 30-40 minutes until center is set. The quiche should dome up a tiny bit when done. That's how I usually tell.

Let cool for at least 5 minutes before slicing. This should make 4-6 servings. Goes great with fruit salad.

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